Quick Dishes

Colombian Christmas Custard
Natilla Colombiana

Christmas in Colombia is not complete without a piece of rich and delicious homemade custard, known as natilla. This traditional Colombian Christmas pudding is sweetened with GOYA® Brown Sugar Cane (Panela), topped with shredded coconut, and then chilled until firm. Serve natilla this Christmas, and experience the sweetness of Colombia – in your own kitchen.

Serves 12

Prep time: 10 min.

Total time: 30 min., plus cooling time


1 pkg. (1 lb.) GOYA® Panela (Brown Sugar Cane), coarsely chopped, or 1 lb. brown sugar

2 GOYA® Cinnamon Sticks

1/8 tsp. ground cloves

5 cups milk, divided

1¼ cups cornstarch

1/8 tsp. salt

1 cup shredded sweetened coconut (optional)

Ground cinnamon (optional)


1. Add 1 cup water, panela pieces, cinnamon sticks and cloves to small saucepan over medium heat. Bring to boil, stirring until sugar dissolves, about 10 minutes. Remove and discard cinnamon sticks; set aside.

2. Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.

3. Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour panela mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into panela mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.

4. Pour natilla into 8” glass baking dish sprinkled with grated coconut, if desired; cover with plastic wrap. Refrigerate until cold and firm, at least 4 hours, or up to 48 hours.

5. To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.

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